Fry the shrimps in olive oil for 3 minutes (I have them already boiled), take them out, pour the juice from one slice of lemon (lime).
Cut the zucchini into wide layers (or better on a grater), chop the garlic very finely.
Add zucchini, garlic and chopped sun-dried tomatoes to the shrimp oil, fry for 5 minutes, stirring gently.
Then add a little salt (not forgetting that tomatoes and olives are already salted) and pepper to taste.
Return the shrimp to the pan, add the olives, fry for another 3 minutes and remove from heat.
Let the salad stand for 5-10 minutes under the lid.
Serve hot or cold as you like.